This is a fantastic cake for the summer when there is a bit of a glut of courgettes from my allotment! It also feels reasonably healthy as it contains coconut oil, the amazing teff flour and, of course, courgettes! It is delicious and keeps really well too.
- 200g golden caster sugar
- 4 eggs, at room temperature
- 220ml coconut oil, melted
- 1tsp vanilla essence
- 220mg grated courgette (with the skin on)
- 275g Gluten Free Flour Co Plain Flour Blend
- 75g teff flour
- 1tsp xanthan gum
- 2tsp gluten free baking powder
- 1tsp ground cinnamon
- 50g pecan nuts, chopped
Preheat oven to 175°C/350°F/Gas Mark 4. Line a 2lb loaf tin with baking parchment.
Break the eggs into a mixing bowl, add the sugar, oil and vanilla essence and whisk until a bit foamy.
Add the grated courgettes and stir. Sift the flours into the bowl and then add the xanthan gum and cinnamon.
Stir well, then fold in the nuts.
Pour the mixture into the loaf tin, lightly smoothing the surface. Cover lightly with a piece of baking parchment.
Bake in oven for approx 50 minutes, then remove the top piece of parchment. Continue baking for another 10 minutes until a skewer comes out clean.
Allow to cool for 5 minutes, then transfer to wire rack to cool fully.
Download the recipe PDF here